Peach Halves in Sugar Syrup

• 2 pounds freestone peaches
• 3 cups water
• 2 cups sugar

1. Bring a large saucepan of water to a boil.
2. Add the peaches and blanch just until the skins loosen, about 30 seconds.
3. Using a slotted spoon, transfer the peaches to a rimmed baking sheet to cool slightly.
4. Slip the skins off the peaches, halve them and remove the pits.
5. In a medium saucepan, combine the water and sugar and bring to a boil over moderately low heat, stirring occasionally, until the sugar dissolves.
6. Meanwhile, pack the peach halves into 4 hot sterilized 1-pint jars without crushing them.
7. Pour the boiling syrup over the peaches, stopping 1/2 inch from the top.
8. Wipe the glass rims and close the jars.
9. Set them in a water bath and bring to a boil.
10. Process for 25 minutes.

peaches, water, sugar

Taken from www.foodandwine.com/recipes/peach-halves-in-sugar-syrup (may not work)